It was not long ago that many people had not heard of tofu. Egg tofu is a less available (but perhaps more delicious) bean curd variation- it might be the next big thing

Asian cookery often uses tofu in combination with meats like pork, shrimp or chicken. In North America, people who eat tofu tend to be uber-health conscious, vegetarian, or both. So it may come as a surprise to see tofu mixed with another source of protein – eggs. But the result is more palatable than traditional tofu, and is a protein powerhouse.

What is Egg Tofu?

Egg tofu comes in small, approximately eight ounce tube that looks similar to store-bought polenta. It is a similar colour, too – a pale yellow that looks much more appealing than plain ‘ole white tofu.

Egg tofu is available at ethnic food shops and often has both Chinese and English labelling. One 8-ounce (240-gram) package will feed one or two for a snack or light meal.

How Egg Tofu is Made

Tofu is made from curdled soy milk, much in the same way cottage cheese is made from curdled cow’s milk. During this process, whole beaten eggs are added. The bean curd is then packaged in its tube where it coagulates and fills the interior space.

Egg Tofu Nutrition

Egg tofu is a high-protein, low-calorie vegetarian food containing 6 grams of protein and just 60 calories per 85-gram serving. It boasts only 4 grams fat and is low-carb with a single gram of carbohydrates. Just be cautious when it comes to portion size – one serving is fairly small.

Cooking with Egg Tofu

Egg tofu has a milder, less beany flavour than “regular” tofu. Its texture is silky-smooth and slightly reminiscent of eggs. Because of its delicate texture, cooking egg tofu must be done with a light hand.

To prepare, slice the tube horizontally about three-quarters of the way from an end. Use a sharp knife; preferably serrated. Gently squeeze the egg tofu out of the tube from either closed end. Slice it carefully into ½-inch thick rounds.

Cooking egg tofu requires a generous amount of oil and/or a good quality pan to prevent sticking.

It may be deep-fried and eaten as a snack, or shallow-fried over medium-high heat until golden brown and topped with various sauces.

Preparing Egg Tofu

1. Basic Egg Tofu

For crispy egg tofu, shallow-fry the tofu rounds until golden brown and crispy, turning once. Flipping the tofu can cause breakage. Use a neutral oil with a high smoke point, such as grapeseed oil and drain on paper towels.

2. Lower-fat Egg Tofu

For a lower-fat soft tofu, steam the rounds gently. Serve with a splash of soy sauce or vegetarian oyster sauce.

Variations:

• Fry egg tofu in a blend of vegetable and sesame oil
• While fried egg tofu is draining, quickly stir-fry vegetables (broccoli, snow peas, julienned carrots) until tender-crisp. Return tofu to the pan and gently coat with Schezuan sauce.
• Use in miso soup instead of plain silken tofu. Add mushrooms, peas or corn to taste.

Craving even more tofu information?

Many thanks to dietitian Angela To for taking the mystery out of egg tofu.

Here's the follow-up discussion on this article:

View all related messages

Post to this discussion

For a complete listing of article comments, questions, and other discussions related to Jill Harris's Vegetarian Cuisine topic, please visit the Discussions page.